• More kitchen projects

    From JIM WELLER@1:135/392 to ALL on Mon Sep 5 15:45:00 2022
    On this holiday weekend:

    Fancy porridge: It's getting cooler with 41 F in the forecast
    tomorrow night so time to set aside cold cereal and resume making
    porridge. Oatmeal is like potatoes or rice: boring when plain but
    easily improved with additional ingredients such as diced apples
    with raisins and brown sugar. This morning, brunch started off with
    old fashioned rolled oats topped with walnuts, bananas and maple
    syrup. The oats need 15 minutes of cooking. The apples and raisins
    or the walnuts go into the pot during the last five minutes of
    cooking.

    Milo bread: I made a large round loaf of 50% wholewheat sweetened
    with molasses and added one rounded tablespoon of Milo (instant
    chocolate malt drink mix) which gave the loaf an ever so subtle
    chocolate taste. It was lovely with peanut butter or toasted with
    jam, not so great with cold cuts, fried eggs or cheese.

    Whitefish: super fresh filets from Great Slave Lake, coated with
    seasoned flour: red and black pepper, mustard powder, poultry
    seasoning (thyme, sage, rosemary, marjoram and thyme with a little
    bay leave, celery seed, basil, and just a pinch of allspice, ginger
    and nutmeg) and panfried in lard. (We still have lots of rendered
    fat on hand from the last pork shoulder roast.) This led to:

    Fish chowder: diced potatoes, onions, banana peppers and Vietnamese
    fish sauce all fried in lard, For broth I used water, the leftover
    fish pan juices, 1/4 of a ramen prawn flavour package with a flour
    and butter roux. Then I added a finely chopped broccoli crown,
    black and red pepper, mustard powder and fresh savory and at the end
    the leftover fish and some milk. I also had a handful of thawed
    green peas in my portion.

    Nutella: purchased just for Charlee when she was here but she left
    most of it behind. So now Nutella sundaes are a thing here.

    I took all the bones that had accumulated in the freezer and made
    a gallon and a half of soup stock. There was a lamb leg, beef blade
    steak, pork shoulder, pork chop and chicken bones in all.

    I also made a batch of BBQ sauce with a base of tomato sauce,
    molasses and malt vinegar and soaked and boiled up some pinto beans.

    A different style of baked beans: onions and banana peppers fried
    in lard, then diced cooked pork shoulder, a mix of fatty and lean,
    flour, some stock, lots of cooked pinto beans, flavoured with the
    bbq sauce and thickened with cornmeal.

    Now Roslind is taking over the kitchen to bake white bread and some
    tarts. Except for salads to go with, I won't have to cook again
    until next weekend.



    Cheers

    Jim


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